Food has gradually become my lifelong journey, from watching Emeril Live and Iron Chef in the '90s to my first food service job in 2002 at 14 years old. I am now settling into over two decades of working and building a career in the hospitality industry, and while I reminisce on what brought me here and all the lessons learned, I must also look forward.
During my career, I have thrown myself at multiple opportunities to help open new restaurants and immerse myself in every aspect of building and running a business. Chefs and restaurant entrepreneurs will put their life savings or financial backing up against what equates to a coin toss that the investment will survive, let alone make a profit through the first 2-4 years of business. And when they do make it to a point of profitability, the margins are paper-thin compared to many other industries, with labor and food cost (the ratio of ingredient costs to food sales) being the more significant expenses. When I came into the industry, it was normal to expect a food cost percentage of 15-25%, while today it's estimated to range from 28-35% or higher, that’s without raising menu prices. You can adjust prices to keep a consistent food cost, however you risk eventually pricing out your customers.
It truly is an act of passion or pure insanity to open a foodservice business, especially one that sources quality ingredients and cooks food from scratch, all while offering employees a comfortable living wage. It takes a bit of luck, a good plan, and ample experience in the industry, paired with a dedicated local community to lift such a project. A great working environment and loyal customers that find value in your service is key to any small business. This message has been echoed to me while working at The Chopping Block, my time here at TCB as a chef instructor has been one of my favorite positions in food service.
With this knowledge and my prior experiences, I will once again embark on the chaotic endeavor that is opening a restaurant! Through my pop-up series and other community-geared events, I have met and partnered with an enthusiastic, hard-working group of individuals, all of whom will play an important role in making this project a success.
Our concept, "Fork & Coin," will be the first of its kind here in Chicago. Taking root in the Portage Park neighborhood, our focus is on food, education, community, and building a strong local economy.
Fork & Coin will offer New American bar food in a casual bar setting with a focus on Supper Club dinners, guest chefs, and special events available through our membership program. Supper Club members will have first access to dinners and other events while receiving dining discounts at Fork & Coin.
In future blogs, I will continue to share updates and more information regarding the opening of Fork & Coin, which is slated for Summer 2026, so keep checking in!
You can support The Chopping Block and its talented chefs by attending our monthly Tasting Table events, where one chef each month demonstrates their own unique concepts or cooking style with a casual tasting. This demonstration provides an open dialogue between you and the chef to discuss their passion for food and taste innovative local cuisine.
Up this month is Chef/Owner Lisa Counts with her “best of the best” menu that highlights the dishes she has loved most during her 11 years at The Chopping Block. Join us for Lisa's Tasting Table on Tuesday, February 24 at 6pm at Lincoln Square.
